|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands and turn off faucet with bare hands, did not follow proper drying procedure. CDI-EHS intervened hand they followed correct handwashing procedure.
No points taken due to the rest of the great handwashing, and they were properly handwashing. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer. VR REQUIRED 4/9/2022.
*SIDENOTE-Facility has had thermometer in the past, PIC explained it has recently broken and they ordered a new one. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a mop sink with the water on, PIC explained they leave it on normally. The mop sink had a bell top back flow preventer but due to the high usage of the bell top it requires another backflow preventer. VR REQUIRED 4/9/2022. |